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June 22, 2014

Strawberry Lemonade Cupcakes {Dairy & Gluten Free}

It's been quite some time since I've posted a new recipe here. My apologies for not being on the ball this spring. We've been swamped lately and it seems as though I'm constantly throwing meals together as quickly as possible in an effort to get out the door almost an instant after we've just gotten home.

We are finally finished spring soccer, basketball camp, camp at church, and now T-ball. I'm thinking we'll have a few weeks to really relax now! As our weekends have been packed full from the moment we awake until nearly dinner time, this is usually how Mason's nap time looks. He's really done well adjusting to not taking naps on the weekend even though he still lays down each day at preschool. But as soon as there is a quiet moment at home (or in the car) this is how we find him.

I wish I could nap like that.

While my little angel was sleeping peacefully on the living room floor, I decided to work on a new recipe. I'm a big fan of anything lemon and anything strawberry. Put them together and you can't go wrong. These Strawberry Lemonade Cupcakes are the perfect blend of bright citrus and sweet berry flavors. Not to mention that these are the lightest, fluffiest gluten-free cupcakes I've ever had!

Preheat oven to 350 degrees. Line a muffin tin with paper or foil liners; set aside. (When it's time to put the cupcakes in the oven, you will lower the temperature to 325 degrees.)

In a measuring cup, combine the 1 1/4 cups almond milk and 1/4 cup white vinegar; set aside. (This allows the dairy-free milk to take on the "curdled" consistency of buttermilk.)

In a large bowl, sift together the dry ingredients - flour, sugar, baking powder, salt, baking soda and xanthan gum; set aside.

In the bowl of a stand mixer, mix the oil and shortening together. Add the lemon extract and vanilla extract and mix until well combined. Add the eggs, one at a time and continue mixing. Gradually add the dry ingredients and the almond milk/vinegar mixture. Mix on medium-high speed until just combined and all lumps are gone.

Scoop the batter into the muffin tins, filling each about 3/4 full. Lower the oven temperature to 325 degrees and bake for 25 minutes. Remove from oven and allow to cool completely before frosting.

For the Strawberry Buttercream - in a large mixing bowl with a whisk attachment, beat the butter on high until it is creamy. Add the powdered sugar, strawberry puree, lemon juice, vanilla extract and salt. While mixing, gradually add the almond milk, 1 tablespoon at a time until it reaches the preferred consistency (I used about 2 1/2-3 Tbsp). Continue beating on high until the mixture is light and fluffy.

Use a piping bag to pipe the frosting onto the cooled cupcakes. Enjoy!

(Fun tip: I made 18 cupcakes and used the remaining batter to make Lemon Cake Donuts in my Wilton Donut Pan. Just pipe the batter into the molds and bake along with the cupcakes. After they've cooled, dip them in a thin glaze made with powdered sugar, lemon juice, almond milk and a pinch of salt. Lay them on parchment and let the glaze set up. Great way to make a second delicious treat as well!)